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One-Pot Chicken and Four Cheese Rice
Danie główne

One-Pot Chicken and Four Cheese Rice

35 minPorcje: 4Nutri-Score C€€
od @cookinwithmegg72 importyugotowano 3 razy
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Składniki

4 osoby
  • chicken thighs (boneless, trimmed)Mięso700 g
  • blackened seasoningPrzyprawy8 g
  • garlic powderPrzyprawy4 g
  • onion powderPrzyprawy4 g
  • saltPrzyprawy4 g
  • black pepper (ground)Przyprawy2 g
  • vegetable oilSpiżarnia30 ml
  • four cheese rice mix (boxes, seasoning packets reserved)Produkty zbożowe2 kawałki
  • garlic (cloves, minced)Warzywa i owoce3 kawałki
  • chicken stockSpiżarnia960 ml
  • butterNabiał30 g

na porcję

Wartości odżywcze

644kcal

Węglowodany
75 g
Białko
33 g
Tłuszcz
24 g
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Przybory

  • Patelnia
  • Płyta kuchenna

krok po kroku

Przygotowanie

  1. Season the chicken

    • Pat the chicken thighs dry and season generously with blackened seasoning, garlic powder, onion powder, salt and pepper.
    Krok 1

  2. Sear the chicken

    • Heat the vegetable oil in a large pan over medium-high heat.
    • Sear the chicken thighs until a nice crust forms on each side.
    • Remove the chicken from the pan and set aside, keeping the drippings in the pan.
    Krok 2

  3. Brown the rice

    • Add the four cheese rice mix to the pan with the garlic.
    • Brown the rice for a couple of minutes, stirring.
    Krok 3

  4. Add stock and seasoning

    • Pour in the chicken stock.
    • Stir in the seasoning packets from the rice boxes.
    Krok 4

  5. Simmer the chicken and rice

    • Return the chicken to the pan along with all the drippings.
    • Add the butter, cover and bring to a boil.
    • Reduce the heat to low and simmer until the rice is tender and the chicken is cooked through.
    Krok 5

  6. Serve

    • Fluff the rice and serve hot.
    Krok 6
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